Easy Vegan Butternut Squash Mac ‘n Cheese (Edit recipe)

Only 6 ingredients and prepared like the viral baked feta pasta, this nut-free and vegan roasted butternut squash mac ‘n cheese is so creamy, dreamy & delicious (and can be made gluten-free with your favorite gf pasta). This 30-minute, allergy-friendly family favorite is perfect for busy weeknights.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	535
Fat:	30 g
Carbohydrates:	19 g
Protein:	44 g
Cholesterol:	0 g
Sodium:	1215 mg
Fiber:	4 g
Sugars:	0 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 6-8

Ingredients

16 oz Pasta, I used small shell pasta, cooked according to package instructions for al dente (*reserve 1/2 cup pasta cooking water)*
20 oz Butternut Squash, Pre-cut Chunks of fresh butternut squash
0.25 cup Extra Virgin Olive Oil
1 tsp Himalayan Pink Salt, Divided use
7 oz Vegan Feta (Violife "Just Like Feta"), I used Violife Epic Mature Cheddar block but their feta block can be used too
4 Tbsp Plant Based Butter

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees. Place butternut squash chunks in a large, deep baking dish. Coat with olive oil & 1/2 Tsp salt. Place vegan cheese block in center. Turn twice to coat vegan cheese block in olive oil.
Bake on middle rack of oven until vegan cheese block is bubbly & melted, and squash is fork tender, about 20 minutes.
Mash squash directly in baking dish, mixing with melted vegan cheese. Stir in reserved pasta cooking water, remaining salt, and plant butter until melted. Add cooked pasta; stir to combine with sauce. Also reheats well as leftovers. Serves 6-8.